Fettuccine Alfredo with Mushrooms

To Make in Advance: Cook sauce as directed. Cool and store in the fridge for up to two days. To reheat, add back to a medium pot along with 1/2 cup milk and gently reheat over medium-low heat, stirring constantly.

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Yield: 4 servings


  • 8 ounces baby cremini mushrooms, sliced
  • 8 ounces small shiitake mushrooms, sliced
  • 1/4 cup butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 1/2 cups grated Parmesan cheese
  • 1 pound fettuccine, spaghetti, or your favorite pasta
  • 1/4 cup chopped fresh parsley, to garnish


1 Cook the mushrooms: Melt the butter in a deep sauté pan over medium heat. Add the mushrooms and cook for 6 to 8 minutes until they have released their liquid and become tender. Season with salt and pepper (give one a taste!).

Mushroom Fettuccine Alfredo mushrooms in a bowlPasta with Mushrooms and Alfredo Sauce sauteed mushrooms

2 Add the flour: Add the flour to the pot and stir it in to coat the mushrooms. The flour will form a paste on the mushrooms and the pan will look quite dry. Cook for a minute and turn heat down to low.

Fetuccine Alfredo with Mushrooms adding flour to mushrooms

3 Make the sauce: Slowly add the milk while stirring; the flour will dissolve in the milk. If any lumps of flour form, break them up against the side of the pan with the back of your spoon. Simmer for 1 to 2 minutes until the sauce has thickened slightly, and then add Parmesan cheese.

Lower the heat, cover, and keep warm until ready to serve, up to 10 minutes. If the sauce thickens too much before you’re ready to serve, add a splash of milk to thin it out again.

Fettucine Alfredo with Mushrooms making alfredo sauce

4 Make the pasta: Bring a large pot of salted water to a rolling boil and cook the pasta until al dente. Drain and set aside.

5 Serve: Divide the pasta between plates and top with a generous serving of the sauce. Garnish with fresh parsley and serve.

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  • Lyndon Baxter

    It’s an ok recipe, imho lacks sparkle. Think the sauce is a bit of a short-cut and makes it lack that sparkle. Worse still our kids didn’t like it.


  • Jelena

    Thank you for reminding me of my cooking beginnings. When I was a new cook, I used to dry saute mushrooms, add cream, a little mustard and some herbs and pour over pasta. It resembles your recipe, but I wouldn’t have dared to make it if I knew it had a fancy Italian name. I made it again last night and it was delicious as ever.

  • Abby

    It was a delicious plate to make.


  • Debra

    I made it and was delicious.


  • Adrienne

    This looks delicious! And happy to see Nick writing here :)